Caramelized Mushrooms and Onions
Caramelized mushrooms and onions are a delicious topping with endless possibilities. Pair them with burgers, chicken, salads, pasta, eggs, and more!
Servings: 6 servings
Ingredients
- 2 medium yellow onions
- 8 oz package baby bella mushrooms
- 2 tbsp salted butter
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
- Start by slicing the onions and mushrooms. Make sure the mushrooms have been washed and dried well. Slice the mushrooms and onions into ¼ inch slices. See recipe notes for tips on properly slicing onions.
- In a stainless steel or cast iron skillet, heat the butter and olive oil on medium heat.
- Add the sliced onions and mushrooms and stir to evenly coat in the fat.
- Without stirring, let the onions and mushrooms cook for five minutes. After five minutes, stir them, scraping the bottom of the pan. If they seem to be burning at all, reduce the heat slightly.
- Continue this process, letting them cook for five minutes at a time, then stirring and scraping the bottom, until the mushrooms and onions are dark, soft, and caramelized (about 35-40 minutes).
- Add the balsamic vinegar, stir, and remove from heat.
Notes
- To slice the onions, chop the onion in half (slicing from stem to root). This should result in two identical halves. Then, remove the peel, leaving the root intact (the root is the end that has the thin, hairy, dried roots). Then, lie each side flat and chop off both ends. Now, slice the onion halves into ¼ inch thick slices, slicing from stem to root.
- Use a cast-iron or heavy stainless steel skillet at least 10-12 inches wide. This helps avoid overcrowding the pan, and allows the heat to be evenly distributed.